Design Academy Eindhoven’s Anne Mieke Eggenkamp believes we don’t eat insects because of what it sounds like. >

Janina Loeve believes that food is more significant to our social life and identity than health. >

Designomics advocate Bruce Nussbaum sees food as the heart of cutting-edge design. >

Claire Renard of 5.5 designers argues that we’re constantly changing our minds about food. >

If we all just ate the amount we were meant to at meals, there will be less waste, admonishes Vince Frost. >

Number cruncher Gidon Eshel says sustainable is not always sustainable – especially beef. >

Chef and seafood activist Barton Seaver says it’s not enough to eat and do no harm. >

Food designer Annelies Hermsen thinks that in the future we will only eat what we need to. >

Brent Richards points out that differentiating between need and wish shows two contrasting world food economies. Both can be enhanced by creativity. >

Tuur van Balen's "Cook Me: Black Bile" is a recipe for controlling feelings of melancholy. >

Graphic designer John Jansen created a range of organic inks by using the juice of vegetables like carrots, spinach and red cabbage. >